Cacio de Roma, a sheep’s milk cheese, is typically made in the sprawling countryside of Rome, Italy. Sometimes referred to as a caciotta because of it’s small stature, this cheese is semi-firm and mildly sweet. The use of sheep’s milk will give the cheese’s body a different flavor profile compared to a cow’s milk cheese. The notable differences being a more gamey taste and noticeable tanginess. Cacio de Roma also has certain characteristics that usually aren’t found in hard Italian cheeses, such as a creamy texture and mild flavor. Traditionally served with homemade bread and fresh broad beans, this Italian cheese is aged for 30 days before being brought to market. Incorporating Cacio de Roma into a variety of dishes, such as Cacio e pepe or on top of a pizza, is a great way to use this unique cheese. This eight ounce piece of cheese, kept tightly packaged, can be grated over your dishes or eaten as a snack until it’s gone. Which may be sooner than you think.